Crawfish Bisque

I am currently watching Giada make “easy” lunch meals.  Pretty much, the idea is one should plan ahead their meals and fix something awesome for themselves.  I truely believe it is important to have a lunch one wants to eat during busy days at work.  It is still food. Please enjoy what you are eating.  The day may be extremely stressful and busy, but your lunch can be a get away.  Fast food is good on occasion, but I am talking about lunches one cannot wait to get in the breakroom to eat.  Some of my most exciting meals are: smoked salmon, cream cheese, and crackers; hummus; left overs from a fabulous resturant; and this recipe (I had it last night).

My husband gave me this recipe from a co-worker.  He raved and raved about it, then when we had tons of crawfish leftover from a Crawfish Bowl, we make it that weekend.  I think we made it the next weekend as well.  Of course I put my own twist to it.  When crawfish is not in season or you do not feel the need to peel the crawfish, use shrimp.  All of the seasonings is according to your own taste.  We like it spicy.  The second time we got a bit carried away with the spice and ended up drinking about three big!! glasses of water each at the dinner table.  The picture here is not very good due the the fact we ate it so fast!  Yum!!


Crawfish Bisque

4 Tablespoons butter
1 pound shrimp or 2 pounds crawfish
1/2 cup onion, diced
1 c mushrooms, roughly chopped
1/2 cup white wine or beer
2 can corn, drained
1 8 ounce package of cream cheese, softened
2 cans (10 1/2 ounce) cream of mushroom soup
1-2 tablespoons Cajun seasonings (I used Tony Charere’s)
1 cup half and half
Seasonings: Salt, Pepper, Cayenne pepper, Italian seasoning
Optional: 1 can of Diced tomatoes, drained

Heat the butter over medium high heat.  Add the shrimp or crawfish, and barely cook, about 1-2 minutes.  Remove from pan.  Saute the onions for about 3 minutes, until getting soft, then add the mushrooms. Saute these until soft.  Add the white wine or beer, scraping the brown bits off the bottom, and heat for about 2 minutes.  Add the corn and heat throughly.  Season with half the seasonings, salt and pepper.  Stir in the softened cream cheese, soup, and cream.  Finally add in the shrimp (slightly chopped) or crawfish and all their juices.  Bring to a simmer.  Add the rest of the seasonings, and the optional seasonings to taste.  Thin the soup out to taste with milk or more half and half.  Reduce to low and simmer for 20-30 minutes.  Serve with biscuits and cheddar cheese.

Serves 6-8.  (Depending on how much you allow one to eat!!)

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